Cooking and eating still happen chez Yusuke, just not much blogging.
Our stovetop was out of commission for a while, so a new grill/griddle was acquired.
Here are some action shots.
Yum.
Posts Tagged cabbage
Okonomiyaki-lite
This was sort of okonomiyaki-lite: just simple cabbage and much less batter than the standard.
For the batter:
5-6 tbsp flour
100-200 mL of water with a pinch of dashi
3 eggs
4 tbsp of okara with enough water to moisten (or crumbled firm tofu)
To make:
- Dump chopped cabbage in a bowl
- Add the okara and stir
- Add the flour and stir
- Add the water and stir
- Add beaten eggs and stir
When the consistency is even, pour everything in a frying pan and cook until lightly browned.
Since there wasn’t much batter, the whole mass was rather fragile. To flip it, Yusuke used a large plate: place the plate over the cabbage, hold it and flip the pan upside down to get the cabbage onto the plate, then slide it back in.
Garnish with green onions and okonomyaki fixings (mayo, okonomi sauce, bonito flakes).
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Cabbage + tsuyu wasabi
We had this alongside the cucumbers in my last post.
Steps:
- Shred cabbage (finely sliced)
- Dump in a big pan
- Stir fry for a while
- Break two eggs and pour over the cabbage, allowing them to sink in and sizzle
- Cook to desired level of egg firmness (or runniness) and brownness
- Put cabbage mass on a plate
- Mix tsuyu with a bit of wasabi and pour over cabbage
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Wafuu chahan
Yuuummmmm, these photos are making me drool. This post gets two for good measure.
I’ve labeled the dish わふうチャーハン, that is, Japanese style fried rice (wafuu chahan).
The first step was to soak dried hijiki, a wondrous thin seaweed, kindly sent to us by my mother-in-law in Japan. (I also love kombu, nori, and wakame, but I think hijiki is my favourite.)
Yusuke began the cooking stage by sauteing shredded cabbage and chopped okra with a bit of sesame oil.
He then added the now-soft drained hijiki to the sizzling pan.
After the veggies were cooked, he pushed them to the side of the pan and poured beaten eggs onto the hot surface. After the eggs stared to cook (like an omelette), he added hot pre-cooked rice and mixed everything together.
At the very end, he added some seasoning to taste:
- sea salt
- black pepper
- dashi powder
- soy sauce
So. Good.
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Wasa-cabba-cado
That is, cabbage and avocado with wasabi. Ok, so the colour in the photo looks rather unfortunate. But this dish was FANTASTIC. Yusuke made it, of course, but I hope to replicate it sometime.
Yusuke began by sautéing garlic until the aroma was released.
He then added strips of cabbage and stir fried them with olive oil.
He then mixed in pieces of avocado (neatly scooped out with a spoon). While much of the pieces stayed in tact, the avocado added a lovely creaminess.
The main seasoning was わさびじょうゆ (wasabi-jouyu aka wasabi + soy sauce). He squeezed out about 3 cm of wasabi from the tube, mixed it with soy sauce, and poured it into the cabbage. He also sprinkled in a bit of sea salt.
One could also add lime or lemon juice if desired.
YUM.
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Tomato risotto
Drat, I seem to have lost my notes for this dish. It was a lovely Japanese-style risotto with tomatoes, leeks, and cabbage. Given the ingredients, I suspect that it was designed to target symptoms of a winter cold… It was most certainly delicious.
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Vegetable Fried Quinoa
This is a really old one. For the recipe, see http://blog.fatfreevegan.com/2008/02/vegetable-fried-quinoa.html
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Revamped okonomiyaki
This was an attempt at a new okonomiyaki recipe, and it was highly successful!
The basis was medium-firm tofu. Yusuke squeezed the tofu between paper towels to draw out excess water and then smashed it with a whisk until it made a smooth paste.
He then assembled the “dough” and filling:
- the tofu paste
- shredded cabbage
- chopped spinach
- a tiny bit of bonito flakes
- dashi
- sea salt
- 3 tbsp of katakuriko powder (that is, potato starch, sort of)
- 4 eggs
He mixed everything in a large bowl and then separated it into individual pancake portions, which were grilled in a frying pan with a bit of canola oil.
We dressed them as usual with okonomi sauce, bonito flakes, and for Yusuke: mayonnaise.
So what made this different? No flour! It worked out quite well, although they were rather more fragile than the typical specimen.
The original recipe called for tiny shrimp and green onions, but as these were lacking from our fridge, Yusuke subbed in spinach.
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Simple cabbage soup
This is sort of a generic soup, and yet, I feel that I could eat it everyday. Very filling and versatile indeed. I recall enjoying the remainder for breakfast the day after; cabbage for breakfast leads to a bright day.
Yusuke began by cooking garlic in olive oil until the aroma began to fill the kitchen. He then added chicken broth to the pot, along with a few bay leaves, sea salt, and pepper. Next came the veggies parade:
- cabbage
- halved cherry tomatoes
- crimini mushrooms
- carrots
- white onions
- green onions
The soup simmered until the cabbage was sweet and soft (but NOT mushy!).
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Italian-style okonomiyaki
This dish can be described as Italian-style okonomiyaki—a.k.a. we need to use up food basket contents. With lots of stuff to use up, creativity ensued.
Yusuke followed his usual okonomiyaki recipe, but instead used whole wheat flour and the following vegetable array:
- cabbage
- zucchini
- carrots
- tomatoes
- fantastically beautiful fresh basil
The inclusion of basil and tomato evoked Italian cuisine, so instead of the usual toppings, we used sea salt and tasty balsamic vinegar. Exceedingly yummy; highly recommended.
Note that Yusuke always includes a secret weapon in okonomiyaki batter: crumbled firm tofu, with Soyarie being the brand of choose here in Montreal. It makes the pancake texture extra smooth and savoury.
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Chez Yusuke 